Method

Step 1

Peel the parsnip(s) and carrots and cut into 2-3cm dice. Use a large sharp knife to peel and dice quarter of the celeriac into similar sized pieces. Rinse the spelt in a colander under cold water.

Step 2

Put it in a large saucepan with the pack of chicken stock, tinned tomatoes, tarragon and bay leaves. Season with salt and pepper. Bring up to a low boil, cover and cook for 10 minutes.

Step 3

Add the chicken, carrots, parsnips and celeriac to the pan and cook for a further 15 minutes, or until the veg and spelt are tender (NB the spelt will still have a little bite to it when cooked). Stir occasionally and keep an eye on the liquid as it cooks; you want a thick, stew-like consistency. Add a little water if needed.

Step 4

When the chicken is cooked (no pink juices remain) and the spelt is tender but still with some bite, check the seasoning and remove the bay leaves to serve.